Most liked posts in thread: Soooooo Whatcha Eating?

Just made some fresh Carnitas Tacos.

 

All cooks go trough the Calphalon non-stick phase. Then, we outgrow it, and sh-t gets really expensive. A lot like your car detailing stuff.

A good ribeye, cooked sous vide to perfect medium rare, and flash seared. You won't care what the cooking gear cost.

Speaking of which, here is dinner from a few nights ago. USDA Choice ribeye, sous vide and seared, with some roasted red potatoes.

 

Well, no baseball, apple pie, or Chevrolet, but I've got the hot dog part covered. Nathan's all beef foot longs. Don't have a plate big enough so served on cookie sheets.

 

I haven't post here in a while. Her's a few things I've cooked lately.

Slow smoked beef short ribs...



Buffalo wings (deep fried) with homemade sauce...



Chicken Parm...



Smoked pork ribs...



CD

 

I scored big in the Manager's Special section in the meat department at Kroger. A three pack of choice tenderloins for 13 bucks and change. The regular price on the sticker was 30 bucks!

So, tonight I had filet mignon, sous vide and seared to a perfect medium rare. I smothered it in a creamy peppercorn sauce, made with finely chopped onion and garlic sautéed in EVOO and butter, freshly ground peppercorns, beef stock and heavy cream.



The red chilis in the photo were stunt chilis. The plate looked too brown.

CD

 

Real gourmet fare for me today. Tomato sandwiches with fresh garden tomatoes for lunch, and pulled pork BBQ sandwiches (eastern NC style) for supper. All enjoyed while planted on my couch with the A/C running hard.

 

I belong to a couple of cooking forums, and like car forums, they like pictures. I also just happen to have a photo studio in my home, so it's pretty quick and easy for me to snap a shot or two.

CD

 

Pork cooked at 300 for 9 hours.

 

Our favorite Pho place here in Charlotte closed over the summer, but we found a place nearby that packages Pho for delivery! The broth/meat comes in a plastic tub and you get a paper take-out box with the noodles, basil, cilantro, bean sprout, lime and hoisin/chili sauces on the side. You assemble yourself at home (with a bit of extra heat for the broth courtesy of the microwave). This kit and a jar of chili crisp that I keep on hand made for a spectacular lunch!

 

Yup. Leek, Bacon & Gruyère Tart

 

Metalman turned me on to this great little dive that has killer comfort food. We often go on Thrusdays for their Chicken & Noodle's.

Welp today it was a little different...



It was darn tasty too

 

I thought I had Don. We have six.

Jim

 

Veggie Soup...

 

Oy vay, that is not a Reuben boychik...

A proper Reuben is composed of corned beef, swiss cheese, sauerkraut and Russian Dressing (aka 1000 Island) on rye.

The proper way to construct such a sandwich is to brush melted butter on one side of the rye bread. Place it butted side down on a flat top grill. Then layer on the dressing, corned beef, sauerkraut and swiss. Cover with a lid. Heat till cheese melts and Rye is nicely grilled. Run under the broiler to brown cheese.